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thumbprint cookies Recipe

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This recipe for thumbprint cookies, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Bigford
Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2c. packed brown sugar
1c or 1/2 stick shortening
3 large eggs-separated]
1&1/2 tsp. vanilla
1/4 tsp. salt
2c. flour
2c. finely chopped pecans (optional)
1c. preserves, or jam, OR hershey kisses (as many as necessary)

Directions:
Directions:
preheat oven to 350F. Spray two baking sheets with non stick spray. beat brown sugar, shortening egg yolks vanilla and salt in an electric mixer. Add flour on low speed until well blended. In a small bowl beat egg whites until foamy. Place pecans in separate small bowl. scoop and roll dough into 1" balls. Dip each ball in egg whites, roll in pecans. Place on prepared baking sheet. Using thumb or tsp, make indentation in top of each cookie. Bake cookies 8 minutes. Remove from oven. Add 1 tsp of preserves or jam OR add 1 hershey kiss into the indentation of each cookie. Return cookis to oven. Bake another 6-9 minutes more or untl lightly browned. Remove from oven; cool on wire rack.

Number Of Servings:
Number Of Servings:
4 dozen cookies
Preparation Time:
Preparation Time:
14-17 minutes
Personal Notes:
Personal Notes:
For low sugar version, use sugar free jelly or jam. For nut allergies, eliminate the egg whites and pecans. This recipe works well in both these alterations.

 

 

 

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